CHICKEN JHATPATI

Chicken Jhatpati is another name for the popular coastal dish “Kori Sukka”. This method of preparing “Kori Sukka” is convenient and swift. The traditional way of making kori sukka requires longer time and is more complex. Here I am using the popularly used masala powder – “Bafath*” and nevertheless it tastes the same.

To Prepare the Chicken Jhatpati-

1 kg whole chicken cut into small pieces.

The ingredients:

• 3 tbspns Bafath Powder*
• 1 large onion
• 1 tspn. Ginger/garlic paste
• 1 ½ tbpsn olive oil
• ½ cupy freshly grated coconut
• 3/4 tbspn tamarind paste
• 1 sprig curry leaves
• Salt 1 ½ tspns

Method:

• Clean and wash the chicken pieces
• Leave it in a strainer for the water to drain off.
• Heat a kadai/deep pan and decant the ½ tbspn oil in it.
• When the oil is heated, drop the curry leaves in it and sauté.
• Mix the grated coconut and saute for two minutes.
• Transfer this to a bowl and keep.
• Pour 1 tbspn of oilive oil in the kadai/deep pan.
• Drop the finely sliced onion and cook until brown.
• Lower the flames and add the ‘bafath*’ powder.
• Saute for a while, say ½ a minute.
• Add the tamarind pulp and the salt and fold in.
• Add the chicken and swirl and allow it to cook on medium fire.
• When the chicken is almost cooked, add the roasted coconut with curry leaves.
• Blend in well.
• 
  

Jhatpati Chicken is ready to be served.

*Bafath powder recipe is given separately.

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